Name: Miles to Go Whitesvilles Tacos Juanito Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts; 8 oz fresh Mexican-style chorizo (casings removed); 1 tbs olive oil; 1 tbs lime juice; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp garlic powder; 1 tsp salt; 1 tsp black pepper; 6 count small soft corn tortillas; 0.5 count white onion; 0.25 cups fresh cilantro (leaves, chopped); 1 count limes (cut into wedges); 2 tbs cotija or queso fresco (optional, crumbled); 0.75 cups long-grain white rice; 1 tbs vegetable oil; 0.5 cups tomato sauce; 1.25 cups chicken broth; 0.25 count onion (finely chopped); 1 tsp garlic (minced); 0.25 tsp ground cumin; 0.5 tsp salt; 15 oz canned pinto beans (drained, reserve liquid); 1 tbs lard or neutral oil; 0.25 count onion (finely chopped); 0.25 tsp ground cumin; 0.5 tsp salt

Method

Taco Filling

Prep and Marinate Chicken

Slice the chicken breasts horizontally into 1/2" thick cutlets or bite-size strips. In a bowl combine olive oil, lime juice, 1 tsp cumin, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp salt and 1 tsp black pepper. Toss chicken in the marinade and let sit at least 15 minutes (or refrigerate up to 2 hours).

Cook Chorizo

Heat a medium skillet over medium-high heat. Remove chorizo from casings and add to the hot dry skillet. Break into small pieces and cook, stirring, until fully cooked and some fat renders, about 6–8 minutes. Transfer cooked chorizo to a bowl and keep warm. Reserve 1 tablespoon of rendered fat in the skillet; discard excess or save for beans.

Grill or Sear Chicken

Wipe the skillet with paper towel leaving about 1 tbs fat or add 1 tbs oil if needed. Return to medium-high heat. Add marinated chicken in a single layer and cook until browned and cooked through, about 3–4 minutes per side for cutlets (internal temp 165°F / 74°C). If using strips, stir and cook until no pink remains, about 6–8 minutes. Remove and let rest 3 minutes, then chop or shred into bite-sized pieces. Mix chicken with the cooked chorizo so flavors combine.

Tortillas & Garnish

Warm tortillas on a cast-iron skillet or comal over medium heat 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm. Finely dice the 1/2 white onion and place in a small bowl. Chop cilantro and arrange lime wedges and crumbled cotija (if using) on a platter for assembly.

Assemble tacos: place about 2–3 tablespoons of the chicken and chorizo mixture on each tortilla (two tortillas per taco if you prefer thicker tacos), top with a spoonful of diced onion, a sprinkle of cilantro, a squeeze of lime and a pinch of cheese if using. Serve three tacos per person.

Mexican Rice

Rinse rice under cold water until water runs clear. In a small saucepan heat 1 tbs vegetable oil over medium heat. Add 1/4 finely chopped onion and sauté until translucent, about 2 minutes. Add rinsed rice and cook, stirring, until edges look translucent and lightly toasted, about 3 minutes.

Stir in 1/2 cup tomato sauce, 1 tsp minced garlic, 1/4 tsp cumin and 1/2 tsp salt. Add 1 1/4 cups chicken broth, bring to a gentle boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with fork.

Refried Beans

In a small skillet heat 1 tbs lard or oil over medium heat. Add 1/4 finely chopped onion and sauté until soft, about 3 minutes. Add drained pinto beans, 1/4 tsp cumin and 1/2 tsp salt. Cook briefly to warm through.

Mash the beans in the skillet using a potato masher or fork, adding reserved bean liquid a tablespoon at a time until you reach a creamy but slightly chunky consistency. Adjust salt to taste. Keep warm until serving.